| Edition |
First revised edition. |
| Description |
vi, 665 pages ; 27 cm |
| Note |
Originally published: New York : Broadway Books, 1997. |
|
Includes index. |
| Contents |
Becoming a cook -- Foundations of flavor : ingredients and seasonings in the kitchen -- Sauces and condiments -- Appetizers and first courses : greetings from the cook -- Sandwiches : a casual meal -- Salads for all seasons -- Soups from scratch -- Vegetable stew, sautés, and stir-fries -- Gratins : hearty dishes for all seasons -- Beans : plain and fancy -- Vegetables : the heart of the matter -- Pasta, noodles, and dumplings -- Savory tarts, pies, galettes, turnovers, and pizzas -- Grains : seeds of life -- Eggs and cheese -- Tofu, tempeh, and miso -- Breakfast any time -- Breads by hand -- Desserts : ending on a sweet note. |
| Subject |
Vegetarian cooking.
|
|
Vegetarian cooking. (OCoLC)fst01754701
|
| Genre/Form |
Cookbooks.
|
|
Cookbooks. (OCoLC)fst01752725
|
| Added Title |
Vegetarian cooking for everyone.
|
| ISBN |
9781607745532 (Hardcover) |
|
1607745534 (Hardcover) |
|
9781607745529 (eBook) |
|
